INGREDIENTS

INSTRUCTIONS

Source: "The Tofu Cookbook" by Junko Lampert
Soak 2 cups of dried soybeans overnight, then drain & rinse them, and
combine them with an equal volume of water a cup or two at a time in a
blender, and whiz them until smooth (about 3 minutes.)
This batch of puree is then poured into a pot which has 8 cups of water
brought to a boil, and is returned to a boil and then reduced to medium
heat, and cooked & stirred until "the foam rises". Then, the liquid is
poured through a cloth-lined colander, and the excess liquid is squeezed
from the cloth, and the stuff in the cloth (called okara), is saved for
another interesting experiment someday (more on that later), and the milk
is put back in the boiling pot, and brought back to a boil & cooked for
another 5 minutes.
This netted me a little over 1/2 gallon of soy milk (actually 1/2 gal.
plus a large [16 oz.] drinking glass), which I promptly refrigerated.
Please note: if I had been following the complete tofu recipe, I would have
added the solidifier at this point (1 teaspoon of nigari dissolved in 1 cup
of water), but I have neither nigari nor tofu pressing containers or
supplies, but maybe next time...
OOVVOO@MIXCOM.COM
(MIKE SHAWALUK)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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